Merlot 50%, Cabernet Sauvignon 50%

from September 22nd till October 14th

An unprecedented climate to which the estate's teams had to adapt by working relentlessly: grass management and soil work, early leaf removal and thinning.

The date of harvest is determined by regular ripeness checks, analysis of the polyphenols contained in the grape skins and daily tasting of the grapes as harvest approaches. Picking healthy and ripe grapes is an essential step to achieve a high level of quality. The harvest is manual, the grapes are taken to the winery in the following hour. The grapes are sorted and then destemmed before being put into thermoregulated tanks. Each grape variety is vinified separately. The maceration period is about 20 to 25 days. At the end of winter, the wines are transferred to new 225-liter barrels for a stay of 12 to 16 months in the magnificent Hospitalet cellar (2000 barrels). The fine lees are stirred periodically. The best barrels of each grape variety are selected and blended to produce this cuvée.